Insight No. 21: German Bread & Beer – A True Love Affair (Deutsches Brot & Bier)

Insights, Reisen, Tipps, Travel

BREAD – The homesickness factor No.1 of Germans abroad.

Did you know that you are able to chose among more than 3.200 (registered) bread types in Germany?

German bread-related proverbs:

  • “Something to share = Bread”
  • “A table without any bread on top of it, is just a plank.”
  • “Old bread isn´t hard; life without any bread is hard.”

Not to forget the famous German Beer, of course.

The number of registered German types of beer is About  >5.000 – 7.500, while there are about 10.000 – 15.000 beer brands known worldwide.

PROST! (= Cheers!)

Oktoberfest 2015 - General Features Day 1

Tipp No. 95: “Taste Iceland – Caramelised Potatoes” (Recipe)

Food, Reisen, Tipps, Travel
Bildergebnis für Icelandic caramelized potatoes

Potatoes? Great to have something in common with the Icelandic people. An alternative method of preparation will certainly enrich our (German) cuisine.

Often simple dishes without any shindig are the best in my view. Therefore, let`s try Iceland-style potatoes that have been highly recommended by one of my colleagues who is visiting Iceland frequently.

He confirmed that they are an absolutely delicious side-dish, which compliment any roast meal. Traditionally, the potatoes are considered a particularly delightful addition to a shoulder of lamb and purple cabbage.


  • 3 medium-sized potatoes
  • 5 tablespoons sugar
  • 3 tablespoons butter


  1. Wash and scrub the potatoes removing any dirt, eyes, etc. Cut each in half, then cut each half into chunks.
  2. Bring a quart of water to a boil, lower the heat to medium, and place the potatoes in the pot. Cover and let cook for 20-25 minutes or until tender (able to poke a fork in it) but not mushy like you’re making mashed potatoes.
  3. Drain all the water off the potatoes, let them sit in the colander for about 5 minutes to dry out.
  4. Place the sugar on a frying pan and heat it up until it gets all melty. Stir in the butter or margarine when this happens.
  5. When this mixture reaches a rich golden colour, remove from the heat and carefully roll the potato pieces in it to fully coat them each in the caramel sauce.

“Góð matarlyst!” (Enjoy your meal!)

Bildergebnis für Icelandic caramelized potatoes

Shared No. 72: “Ode an die Sau – Ode to the Sow” by Roland Risch

Creatures, Food, Gedichte, poems

Okay, at least I tried to translate “The Ode To The Sow” into English language…it didn`t work completely. Rythm, rhymes and most painfully…the hearty Bavarian dialect couldn´t preserved. I also noticed that pigs & sows are not used for name-calling in the English language like it is done in the German language. Thus, I translated literally.

However, please find my result below….


Omnipresent is the pig
in our human life
without being loved by us.
It has so much to give.

First and foremost, it serves
at our dining table
as bacon, Schnitzel and cutlet
tiny pork loin, pink, delicate and fresh
grilled loin ribs with and without any fat....
served in aspic, boiled or roasted
the human, who is no muslim, enjoys
the pig to sauces, cabbage, salads
along with flower decoration, and 
with good conduct.

After all, we should - at such kind of days -
after having really enjoyed delicious food,
jointly express our appreciation:
Thank you, beloved pig, be unforgotten!

The true pig lover also acknowledges
that pigs always stay patient and forgiving
if they are bullied sometimes,
rubbing at each other. 

You silly sow! You stupid pig!
You filthy swine, aspic head, wild sow.
Being in range, people become mean,
the knuckles white, faces flushed blue!

Totally Bavarian style like, it continous -
with or without any grimaces -
if the Loisl is yelling through the entire tavern:
Shove off with your awry pig legs!
While mouth-watering flavor of grilled pig legs is spreading...   

Rischs Blog

Allgegenwärtig ist das Schwein
in unserm Menschenleben,
ohne von uns geliebt zu sein.
Es hat so viel zu geben .

Zuvörderst dient es uns bei Tisch
als Schinken, Schnitzel und Kotlett,
und Lendchen, rosa, zart und frisch,
Grillrippchen mit und ohne Fett …..

Gesülzt, gekocht oder gebraten
geniesst der Mensch, der nicht Muslim,
das Schwein zu Sossen, Kraut, Salaten
bei Blumenschmuck, und mit Benimm.

Wir sollten doch an solchen Tagen,
nach einem wirklich guten Essen
gemeinsam herzlich Danke sagen:
“Dank, liebes Schwein, sei unvergessen!”

Der Schweinefreund hat auch bedacht
dass Schweine stets geduldig bleiben,
wenn man sie mal zum Buhmann macht,
um sich mit anderen zu reiben.

Du blöde Sau! Du dummes Schwein!
Du Drecksau, Sülzkopp, wilde Sau!
In heilgem Zorn wird man gemein,
Die Knoechel weiss, Gesichter blau!

Ganz bayrisch wirds, wenn ohne Faxen
der Loisl durch die Kneipe brüllt:
Geh schleich´Di, schwing die krumma Haxn!
und Haxnduft den…

View original post 163 more words

Tipp No. 82: “Salty Caramel Cookie Cups” (Salzige Karamell Cookie Cups)

Food, Tipps
Salted Caramel Cookie Cups

TIME: 30 min preparation and 10 min baking time


(For about 36 cookies)

  • 1 package (17-1/2 ounces) sugar cookie mix
  • 2 tablespoons  flour
  • 1/3 cup butter, softened
  • 1 large egg
  • 6 ounces cream cheese, softened
  • 1/2 cup semisweet chocolate chips, melted
  • 1/3 cup confectioners’ sugar
  • 36 caramels
  • 2 teaspoons coarse sea salt
  • 36 pecan halves, toasted


  1. Preheat oven to 375°. In a large bowl, combine cookie mix and flour. Beat in butter and egg until blended. Shape dough into 1-1/4-in. balls; press onto bottom and up sides of greased mini-muffin cups.
  2. In a small bowl, combine cream cheese, chocolate chips and confectioners’ sugar. Place a rounded teaspoon of filling in each cup. Press one caramel into the filling in each cup. Bake until edges are golden brown and caramel is melted, 9-11 minutes. Sprinkle with sea salt; top with a pecan half. Cool completely in pan on wire racks.

Tipp No. 80: “Coconut Cranberry Yummies” (Cookies Recipe)


Time: Prep: 15 min. Bake: 10 min./batch + cooling

Ingredients (about 5 dozen)

  • 1 can (14 ounces) sweetened condensed milk
  • 1 package (14 ounces) sweetened shredded coconut
  • 1 cup white baking chips
  • 1/4 cup ground almonds
  • 1 teaspoon almond extract
  • 1 cup chopped fresh or frozen cranberries


  1. In a large bowl, combine the first five ingredients; mix well. Stir in cranberries.
  2. Drop by tablespoonfuls 3 in. apart onto parchment paper-lined baking sheets; gently shape into mounds.
  3. Bake at 325° for 10-12 minutes or until edges are lightly browned. Cool for 3 minutes before removing from pans to wire racks to cool completely.

Tipp No. 74: Home-made, Sweet “Americans” – Easy, Flexible Recipe (Amerikaner)

Bunte Amerikaner Rezept
Tiny Americans (German Cake Recipe)

Zutaten Für 15 Stück / Ingredients For 15 Americans:

  • 100 g weiche Butter , soft butter
  • 100 g Zucker , sugar
  • 1 Päckchen Vanillezucker , 1 package vanilla sugar
  • 1 Prise Salz, 1 dash salt 
  • 2  Eier (Gr. M), 2 eggs (medium size) 
  • 9 EL Milch , 9 tbspn milk
  • 200 g Mehl , flour
  • 1 Päckchen Vanille-Puddingpulver , 1 package of vanilla pudding powder
  • 3 gestrichene(r) TL Backpulver , 3 (flattened) teaspoons baking powder
  • 25 g + 75 g Vollmilchschokolade , whole milk chocolate for chocolate coating /glazing
  • Instant Coffee
  • 250 – 400 g Puderzucker (hängt von der Anzahl der Geschmacksrichtungen der Glasur ab), powder sugar (the amount depends on the number of different glazes that you want to prepare
  • 3–4 EL Zitronensaft (oder Wasser, Orangensaft, Rum, Eierlikör um den Zuckerguss anzurühren), 3-4 tbspn lemon juice (or water, orange juice, Rum, Advocaat to prepare the sugar glazing
  • Bunte Zuckerstreusel, colourful sugar sprinkles
  • 2 EL Pistazienkerne  , 2 tbspn pistachios
  • 2 EL Mandelblättchen, 2 tbspn almond slices 
  • or Schokostreusel (chocolate sprinkles), Orangenzesten (orange cests), Krokant (brittle), Smarties
  • Backpapier (baking paper) 

Zubereitung / Preparation

Preparation time: 75 min.   

  1. Butter, Zucker, Vanillezucker und Salz mit den Schneebesen des Rührgerätes cremig rühren. Eier nacheinander unterrühren. 4 EL Milch zufügen. Mehl, Puddingpulver und Backpulver mischen und kurz unterrühren.
  2. Teig in einen Spritzbeutel mit großer Lochtülle füllen. Ca. 15 Tuffs (à 5–6 cm Ø) auf zwei mit Backpapier ausgelegte Backbleche spritzen.
  3. Im vorgeheizten Ofen (E-Herd: 175 °C / Umluft: 150 °C/ Gas: 3) ca. 18 Minuten backen. Nach ca. 10 Minuten die Amerikaner mit 4–5 EL Milch bestrei­chen und fertig backen. Auskühlen lassen.
  4. Mandelblättchen ohne Fett goldbraun rösten.
  5. 25 g Schokolade und Pistazien fein hacken. 75 g Schokolade in Stücke brechen und im heißen Wasserbad schmelzen.
  6. Puderzucker mit Zitronensaft, Orangensaft, Instant Kaffee, Eierlikör oder Rum zu einem dicken Guss verrühren.
  7. Die flache Seite der Amerikaner mit dem Guss bestreichen, dabei von 3 Amerikanern die Hälfte frei lassen und mit Schokolade bestreichen.
  8. Den Zuckerguss mit Mandelblättchen, gehackter Schokolade, Zuckerstreuseln, Orangenzesten oder Pistazien bestreuen.
  9. Trocknen lassen.
  10. Servieren.

There are many “Americans” variants. As mentioned in the recipe, you can prepare the glazing with Rum or Advocaat. In this event, the cakes are called “Drunken Americans”. Or you can add instant coffee to a powder sugar & water mix to prepare the glazing. Instead of  frosting with a powder sugar & water mix, you can use orange- or lemon juice for replacing the water.

The Americans offer countless options for decorations, please have a look below….

Tipp No. 64: “Apple-Walnut Clafoutis with Cinnamon Sauce” – (Apfel-Walnuss Clafoutis mit Zimtsosse)

Food, Tipps

Something to unwrap for Christmas time…Apple-Walnut Clafoutis with Cinnamon Sauce is not only a delicious, seasonal dessert, it is also a nice alternative to cakes & cookies at tea-/coffee time.


  • 3 Eier / eggs
  • 40 g Puderzucker / powder sugar
  • 1 Päckchen Vanillezucker / 1 package vanilla sugar 
  • 1 Prise Salz / 1 dash salt
  • 125 g Mehl / flour
  • 225 ml Milch / milk
  • 75 g Créme Fraiche
  • Butter für das Backpapier / butter for baking paper
  • 3 Äpfel / apples
  • 1 TL Lebkuchengewürz / 1 teaspoon ginger bread spice
  • 50 g Walnüsse / walnuts
  • 50 g weiche Butter / soft butter
  • 6 Stern Anis / star anis
  • 2 Stangen Zimt / cinnamon sticks
  • 5 EL Ahornsirup / 5 tablespoons maple syrup
  • 600 ml Milch / milk
  • 25 g Speisestärke / corn starch
  • 2 EL Zucker / sugar
  • 2 TL Zimt, gemahlen /2 teaspoons cinnamon powder



Eier, Puderzucker, Vanillezucker und Salz mit den Quirlen des Handrührers schaumig schlagen. Mehl, Milch und Crème fraîche unterrühren. 

Stir eggs, powder sugar, vanilla sugar and salt till the mix is foamy by using a handheld electric mixer. Then, mix in flour, milk and creme fraiche. 

2. Äpfel schälen, vierteln, entkernen und in etwa 1 cm dicke Spalten schneiden. Apfelspalten mit dem Lebkuchengewürz mischen. Walnusskerne grob hacken und mit der Butter verrühren. 

Peel, quarter, pit the apples and cut the apples into 1 cm thick pieces. Mix the apple pieces with ginger bread spice. Chop the walnuts roughly and mix the nuts with the butter.

3. Den Backofen auf 200 Grad, Umluft 180 Grad, Gas Stufe 4 vorheizen. 

Pre-heat the oven 392 F, circulating air 356 F, gas level/grade 4.

4. Aus Backpapier 6 etwa 30 x 25 cm große Bögen zuschneiden und in der Mitte dünn mit Butter bestreichen. Die Bögen locker zu Päckchen falten und an den Enden wie einen Bonbon zusammendrehen. An den offenen Rändern so auseinander ziehen, dass ein Innenraum entsteht. Päckchen auf ein Backblech legen. 

Cut 6 sheets of baking paper (dimension: 30 x25 cm) and butter the centre of the paper sheets (thin butter coating only). Fold the pare sheets to packages and twist the both ends like a bonbon wrapping. Pull the open fringes apart, so that an inside space is created. Put the packages on the baking tray.

5. Je etwa 2-3 EL flüssigen Teig in die Päckchen gießen. Die Päckchen für etwa 5-7 Minuten in den Backofen stellen, bis der Teig leicht fest geworden ist. 

Fill about 2 – 3 tablespoons of liquid dough in the 6 packages. Bake the dough packages about 5 – 7 minutes until the dough becomes a little bit solid but not to completely dry.

6. Päckchen wieder herausnehmen und die Apfelspalten auf dem festen Teig schuppenförmig verteilen. Restlichen Teig über die Äpfel gießen und die Walnussbutter in kleinen Flöckchen darüber verteilen. Je einen Sternanis und ein Stückchen Zimtstange auf die Äpfel in jedem Päckchen legen.

Take the packages out of the oven again and imbricately spread the apple pieces on top of the dough. Pour the left-over dough over the apples and spread the walnut-butter in small flakes over the apple cake packages. Put one star anis and 1 cinnamon stick in each package.

7. Bei gleicher Temperatur weitere 20-30 Minuten im heißen Ofen backen, bis der Teig fest und an den Rändern leicht gebräunt ist. Dabei nach etwa 10-15 Minuten eventuell mit einem Bogen Backpapier abdecken, damit die Walnüsse nicht zu dunkel und bitter werden. Clafoutis herausnehmen und eventuell mit etwas Ahornsirup bestreichen. 

Bake the packages at a constant temperature for further 20 – 30 minutes till the dough is solid and the fringes are light gold-brown. Possibly, it will be required to cover the clafoutis packages with baking paper after 10-15 min . in order to avoid that the walnuts become to dark and bitter. Take the clafoutis out of the oven and brush them with maple syrup (optional).


  1. Inzwischen 5 EL Milch und Stärke verrühren. Restliche Milch in einen Topf geben. Zucker gleichmäßig hineinstreuen, so dass der ganze Topfboden damit bedeckt ist. Milch aufkochen, angerührte Stärke einrühren, nochmals aufkochen, mit Zimt abschmecken.

Stir 5 tablespoons of milk and corn starch. Give the remaining milk into a pot. Spread the sugar into the pot evenly, so that the bottom of the pot is covered. Boil up the milk, mix in the starch in, boil up again, add cinnamon.

2. Soße zum warmen Apfel­-Walnuss­ Clafoutis reichen.

Serve the sauce together with the still warm walnut-apple clafoutis.

Guten Appetit!

Zimtsoße schon am Vortag kochen. Wer mag, schmeckt sie mit einem Schuss Rum ab. 

The cinnamon sauce tastes best if it is prepared one day in advance. You can also add some Rum to it.


Einfacher und schneller: Clafoutis ohne Papierpäckchen in einer großen Auflaufform für alle zubereiten.

Easier and quicker: Prepare the clafoutis without any paper-packaging in a casserole.

Cartoon No. 60: “Winterschlaf” (Winter Sleep)

arts, Cartoons, Creatures, Food, humor, Kunst, Uncategorized
Ready for the winter sleep? Or do you like to have another last, small snack..?

I created this drawing as part of a farewell gift and invitation… I namely left a huge “Bunter Teller” (= colourful plate, literally translated) – also called “Christmas Plate” full of seasonal sweets, nuts, chocolate & cookies. 

In this drawing, you will retrieve a number of my cartoon characters. This is no incident. In fact, I don`t possess any of my original cartoons, drawings & sketch books, because they are personalized gifts. The person, who inspired them, got the drawing or book. I have kept just photos thanks to the advise of a friend, who insisted on this back-up in my favor.

There are just a very few exceptions in the event of job-related themes (like the cartoon: “False Prophets”)…for diplomatic reasons, as you can imagine…  

Ähnliches Foto

Insight No. 34: Lebkuchen (German Ginger Bread) – A Traditional Messenger in Politics, Business and Love Affairs

arts, Food, Insights, Kunst, Reisen, Tipps, Travel



Start of autumn in September, the temperatur is still °C 32 in Northern Germany…and which is worse, in the German supermarkets you can already find  the entire selection of traditional Christmas bakery & sweets like Christstollen, Lebkuchen, Spekulatius Cookies, Cinamon Stars, Domino Stones, Vanille Kipferl, Pepper Nuts, Marzipan Potatoes…and so on.

Okay, the only Xmas treat, which is still missing is the chocolate Santa Claus – proving that there is at least a tiny rest of scruple left.


Well,…In my view, “Nuremberger Lebkuchen” is the embodiment of German Christmas Bakery. It is sold in cans or boxes like treasure chests with medievel, traditional design.

Lebkuchen or Pfefferkuchen, is a traditional German baked Christmas treat, somewhat resembling gingerbread.


The forerunner of today’s Lebkuchen was called the “honey cake”, and its history can be traced back to the Egyptians, the Greeks, and the Romans. They believed that honey, the only sweetener widely available to them, was a gift of the deities and had magical and healing powers. Honey cakes were also worn as a talisman in battle or as protection against evil spirits.


Nurembergs Emporer Castle.

Lebkuchen was invented by monks in Franconia, Germany in the 13th century. Lebkuchen bakers were recorded as early as 1296 in Ulm, and 1395 in Nürnberg (Nuremberg). The latter is the most famous exporter today of the product known as Nürnberger Lebkuchen (Nuremberg Lebkuchen).


lebkuchen Friedr III.jpgLocal history in Nuremberg relates that emperor Friedrich III (the Holy Roman Emporer, 1415 – 1493) held a Reichstag there in 1487 and he invited the children of the city to a special event where he presented Lebkuchen bearing his printed portrait to  4.000 children.

Friedrich’s style of rulership was marked by hesitation and a sluggish pace of decision making. The emporer is credited with having the ability to sit out difficult political situations patiently… an old German tradition Angela Merkel seems to follow like her menthor Helmut Kohl before. It is not known if their sit and wait tactics include enjoying a few delicious Lebkuchen as a kind of sedative & happymaker, which makes them even more patient and thick-skinned.

Historically, and due to differences in the ingredients, Lebkuchen is also known as “honey cake” (Honigkuchen) or “pepper cake” (Pfefferkuchen).

lebkuchen.2Traditionally, the cookies are usually quite large and may be 11.5 cm (4.5 in) in diameter if round, and larger if rectangular.
Since 1808, a variety of Nürnberg Lebkuchen made without flour has been called Elisenlebkuchen. It is uncertain whether Elise was the daughter of a gingerbread baker or the wife of a margrave. Her name is associated with some of the Lebkuchen produced by members of the guild. Since 1996, Nürnberger Lebkuchen is a protected designation of origin, meaning that it must be produced within the boundaries of the city.

By the way, the texture and flavor of these Elisenlebkuchen is sublime. They keep for a long time and their flavor only gets better the longer they sit and the flavors can ripen. As you can see, the beautiful tins and boxes for Lebkuchen have a purpose, indeed.

Till today, Nuremberg gives home to one of the most popular Christmas Markets in Germany. Of course, there won´t be any market without a selection of the city`s finest Lebkuchen.



No, of course there is more than just one recipe for Lebkuchen. Lebkuchen namely range in taste from spicy to sweet and come in a variety of shapes with round being the most common. The ingredients usually include honey, spices such as aniseed, coriander, cloves, ginger, cardamom, and allspice, nuts including almonds, hazelnuts, and walnuts, or candied fruit.

In Germany, types of Lebkuchen are distinguished by the kind of nuts used and their proportions. Salt of Hartshorn and potash are often used for raising the dough. Lebkuchen dough is usually placed on a thin wafer base called Oblate. This was an idea of the monks, who used unleavened communion wafer ingredients to prevent the dough from sticking. Typically, they are glazed or covered with very dark chocolate, but some are left uncoated.


lebkuchen herz.jpgLebkuchen hearts are sold at fairs
Lebkuchen is usually soft, but a harder type of Lebkuchen is used to produce Lebkuchenherzen (“Lebkuchen hearts”), usually inscribed with icing, which are available at many German regional fairs and Christmas fairs. They are also sold as souvenirs at the Oktoberfest and are inscribed with affectionate, sarcastic or obscene messages.

Examples: “I love you soooo much”, “Thank you”, “Coupon for kisses”, “Darling”, “I like you very much”, “For My Sunshine”, “Sweetpea”, “Servus (= Hello)”, “O zapft iss” (= it is tapped = let`s party!), “Prince”, “Teddy Bear”, “My Hero”, “I do everything for you” and so on.

lebkuchenherzen-18cm-logo.jpgLebkuchen is also used as giveaway, seasonal greeting or invitation in the business world. On the left hand side, you will find the invitation of a financial Institute to join their team on the Oktoberfest – also called “Wiesn”.

lebkuchenhuas2Another form is the “witch’s house” (Hexenhäusel or Hexenhäuschen), made popular because of the fairy tales about Hansel and Gretel.

The closest German equivalent of the gingerbread man is the Honigkuchenpferd (“honey cake horse”).

The Nuremberg type of “Lebkuchen” is also known as “Elisenlebkuchen” and must contain no less than 25 percent nuts and less than 10% wheat flour. The finest artisian lebkuchen bakeries in Nuremberg boast close to 40% nut content.


Honey cake Horse

Lebkuchen and honey cake horses, Lebkuchen stars & angels etc. together with apples are also often used for the very traditional decoration of German Christmas trees.


Many bakeries are treating their Lebkuchen and Elisenkuchen recipes strictly confidential.


An absolutely success-critical ingredient in Lebkuchen is in particular the Lebku-chengewürz (an absolutely magical blend of spices) that you can usually buy in German supermarkets. You cannot make Lebkuchen without any Lebkuchengewürz. Period. Abroad it might be a challenge to get it…a famous online shop might be of help. Otherwise, please find an alternative I found online below….self-made Lebkuchen spice.


½ c. softened butter (113 grams)
1 c. sugar (200 grams)
4 eggs
3 c. white flour (360 grams)
1 T. Lebkuchen spices (6 g)
2 T. cocoa powder (12 g)
1½ tsp. double acting baking powder
1 c. milk (225 ml)
1¾ c. ground almonds, ground hazelnuts or a combination of both (150 grams)
½ c. candied lemon peel, chopped (100 grams)
1 T. rum or orange liqueur

½ c. granulated sugar
¼ c. water
½ tsp. vanilla
1 – 2 T. rum or liqueur
½ c. powdered sugar

32 Oblaten (baking wafers) 3 inch size
½ c. raisins, soaked in rum and chopped
¼ c. shredded coconut

Note: If you do not buy premixed “Lebkuchen Gewürz” from a German store, you may mix your own, as follows…
2T. ground cinnamon
2 tsp. ground cloves
½ tsp. ground allspice
¼ tsp. ground nutmeg
½ tsp. ground coriander
½ tsp. ground cardamom
½ tsp. ground ginger
½ tsp. ground anise seed
Use 1 to 2 tablespoons per recipe.


Cream butter, sugar and eggs until light and fluffy.
Mix in flour, spices, cocoa powder and baking powder, alternating with milk.
Fold in nuts and lemon peel. Stir in rum. Stir in raisins and coconut if you are using them.

Drop about 3 tablespoons cookie dough into the center of each circle. (If you are using “Oblaten” drop the dough onto the wafer and smooth to the edges.)

When tray is full, use the back of the spoon to fill out circle, slightly mounding the dough towards the center.

Bake at 375°F for 15-20 minutes.

Turn down oven to 350°F if cookies are browning too much.
Let cool for a few minutes, then remove to a cookie or cake rack to cool.

While they are still warm, make the glaze.
Place ½ c. sugar and ¼ c. water in a small saucepan on the stove. Bring to a boil and boil for a few minutes. Add vanilla and liqueur or rum. Sift powdered sugar over hot sugar syrup and stir.
Using a pastry brush, brush warm glaze over warm cookies. Let dry completely.
Dry glazed cookies for a day (to dry the glaze so it stays a bit crunchy) then store in an airtight container or freeze.

Note: If you are not using the “Oblaten”,  draw 3-inch diameter circles on parchment paper using a cup or biscuit cutter as a template.

Tipp No. 62: “Eierlikör-Gugelhupf mit Lebkuchen” (Advocaat-Bundt Cake with German Ginger Bread)

Food, Tipps

Christmas is coming….it is time to upgrade your bundt cake accordingly. Here is a variant of the classy bundt cake, which my Palatine Grandma used to bake for us every 2nd weekend to show us her love. Of course, my grandma knew a wide range of “Gugelhupf”  (= ring cake) variants.

Weihnachten naht….Zeit deinen Gugelhupf entsprechend aufzurüschen. Hier ist eine Variante des klassischen Gugelhupf, den meine Pfälzer Großmutter jedes 2. Wochenende für uns zu backen pflegte, um ihre Liebe zu zeigen. Natürlich gehörten zahlreiche Gugelhupf-Variationen zu ihrem Repertoire. 

Zutaten / Ingredients:

  • Für den Teig / for the Dough:
  • 150 g Lebkuchen / German ginger bread
  • 250 g Butter / butter
  • 250 g Zucker / sugar
  • 1 Päckchen Vanillezucker / vanilla sugar
  • 4 Eier / eggs
  • 250 g Mehl / flour
  • 1 Päckchen Backpulver / 1 package baking powder
  • 250 ml Eierlikör / advocaat
  • Fett, für die Backform / fat, for the bake can
  • Semmelbrösel, auch für die Backform / breadcrumbs, for the bake can
  • Für die Kuchenglasur / for the icing:
  • 8 EL Orangensaft / 8 tbspn orange juice
  • Orangenzesten / orange cests (from an organic orange)
  • 10 g Puderzucker / powder sugar
  • 2 EL Pistazien / 2 tbspn pistachios

Zubereitung / Preparation:

  1. Lebkuchen zerbröseln und beiseite stellen. Fett, Zucker und Vanillinzucker schaumig rühren. (Crumble the ginger bread and put it aside. Stir butter, sugar and vanilla sugar till it is foamy)
  2. Eier nach und nach unterrühren. Mehl und Backpulver mischen und unter die Masse geben. Eierlikör und Lebkuchen unterheben. (Add the eggs step by step. Mix flour and baking powder and add this mix of eggs, butter and sugar. Then, please add the advocaat and the ginger bread crumbles.)
  3. In eine gefettete, mit Paniermehl ausgestreute Napf-/Gugelhupfform (3 l) füllen und bei 175°C mit Umluft ca. 1 Stunde backen. (Fill the dough into a greased and with bread crumbles covered bake can (for ring cakes, 3 l) and bake it at 347 F for one hour by using /circulating air)
  4. Kuchen leicht auskühlen lassen, stürzen und anschließend mit einem Holzstäbchen mehrmals einstechen. 4–5 EL Orangensaft über den Kuchen träufeln. (Let the cake cool down, topple (?) the cake and then please perforate the cake with a little wooden stick a few times. Baste the cake with orange juice…and/or advocaat!)
  5. Restlichen Saft und Puderzucker verrühren. Kuchen damit überziehen. Mit Pistazien und Orangenzesten bestreuen. (Stir the left-over orange juice and powder sugar and cover the cake with it. Dredge the cake with the pistachios and orange cests.)

“Nen Guuten!”